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Kathy's Cookbook
A is for APPLES


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I started thinking about the varieties of apples around here and how their tastiness rates. I've listed them alphabetically for you...a little history, a taste rating, what the variety is best used for...eating, applesauce, baking. I hope I haven't missed any. I'm sure that if I have, you'll let me know, so I can pass it along.



Attractive round, red apples, Braeburns are cultivated in New
Zealand and are great for baked desserts.
Runner-up for tartness.


Introduced in New York State around the turn of the century,
the Cortland is a cross between the McIntosh and a Ben Davis
apple. It does not discolor when cut.
#1 for a great crunch, and runner-up as the most delicious
apple of them all.


A classic American orchard apple, the Empire is a cross be-
tween the McIntosh and the Red Delicious. It has a very light
texture and despite lots of juice, a relatively bland taste.


Fuji apples come from New Zealand, are crisp, juicy and always
highly aromatic. They are great for both eating raw and taste
superb in baked dishes like Tarte Tatin.
Runner-up favorite for most fragrant apple, with a pleasantly
firm texture.


The Gala apple was developed in New Zealand. It has a good
perfume, a thin skin, a bright color and delicious flavor.
Best for eating out of hand.
Tops for a delicious aroma, and is tied winner for the most
pleasantly sweet apple.


Created in West Virginia in 1914, Golden Delicious apples
are often more beautiful than tasty - with a soft, light
yellow-green skin and an elegantly elongated shape.
The apple with the softest bite, and least acidic taste.


Great for retaining its flavor during cooking, the Granny
Smith is also a refreshingly zesty eating apple that was
cultivated by a real grandmother, named Smith, in nineteenth
century Australia.
Most sour apple for most people's taste.


Versatile, and good for pies, the Jonathan apple has a sli-
ghtly opaque yellow flesh.
Oddly soft texture with a tough skin


Often used only decoratively because of their small size,
Lady Apples have a sweet-tart flavor and are great eaten as
Tiny and most attractive apple.  Great for decorating a
platter, too.


A good, all-around red apple harvested in October. The Macoun
can be used both for eating out of hand and cooking in crisps
and pies.
A pretty fair apple, with few distinguishing features.


Cultivated in Canada in the late nineteenth century, the
McIntosh is universally popular as both an eating and cooking
An absolute favorite, and a most pleasantly sweet apple.


Best for baking whole - stuffed with nuts and raisins - Rome
Beauty apples are large and very red.
I only make Baked Apples with this variety.


A medium to large apple, full of sweet and tart flavor, the
Spygold is a hybrid variation of the Northern Spy apple.
Retains its flavor well in applesauce and pies.
Probably the most deliciously tart and attractive apple



Preheat oven to 350
Wash and core a Rome Apple for each person. Be careful not to pierce the bottom of the apple when you use the corer. You want the juices to stay inside.
Then I use a melon baller to scoop out a little more of the flesh for the stuffing. I cut a very thin strip of peel from the top to the bottom of the apple in three or four equally spaced places depending on the size of the apple. This keeps the apple intact. If you don't do this the peel will most likely rupture on its own and it's not pretty.
Rub the outside of the apple with a generous amount of room temperature butter. Roll in coarse Demeara Sugar (a blond, rough, crystal sugar available in most better groceries) until the apple is lightly covered all round in the sugar.
Place on a baking sheet lined with aluminum foil.
Stuffing, pick your favorites:
1/2 t. dark brown sugar per apple chopped pecans dried cherries or cranberries dried apricots chopped crystallized ginger and add 1/2 t. per apple of fine bread crumbs to bind the mixture
Spoon mixture into the apple.
If you can find Boiled Cider at a specialty store, buy it. It really adds a punch to apples, pork roasts, etc. So if you've got the Boiled Cider, pour about 1/2 t. on top of the stuffed mixture (into the apple; not around it) or a touch of rum or bourbon can be very nice.
Top with a chunk of butter.
Bake for 30 to 45 minutes. This will depend on the number and size of the apples; and how "cooked" you like your Baked Apples. Me, I like them to still be a bit crunchy and not applesaucy. Whatever is your pleasure.


Apple Krisp 

Peel, core and slice 12 apples. Spread
evenly in a medium-sized baking dish. Sprinkle cinnamon
over top of apples.  How much cinnamon you use is
according to your own taste.  about 2-Tablespoons.Then pour 1/2 cup of water over top.
In a separate bowl, mix together: 3/4 cup oatmeal and
3/4 cup brown sugar and 1/4 teaspoon baking powder
and 1/4 cup melted butter or margarine.  Spread this
mixture over the top of apples, cinnamon and water. 
Bake 45 minutes in 350-degree oven.  Serve Warm, if
desired.  This is also good with whipping cream or ice
cream on top. 

Super Easy Apple Pie 

* Place 1 prepared crust in bottom of pie plate; flute
* Preheat oven to 450-degrees.
* In a large bowl, mix together: 8 Granny Smith apples,
peeled, cored and sliced,  1-2/3 cups sour cream, 
1-cup sugar,  1/3-cup flour,  1 egg,
2-teaspoons vanilla and 1/2-teaspoon salt.  Pour
mixture into pie crust.  (No top crust)
* Bake 10 minutes. Reduce oven temperature to
350-degrees. Continue baking about 40 minutes longer.
Filling will be puffy and a golden brown. 
* While that part is baking, mix together:  1-cup
chopped walnuts,  1/2 cup flour,  1/3-cup brown
sugar, 1/3-cup granulated sugar,  1-Tablespoon
cinnamon and 1/2 cup softened butter or margarine. 
(Mixture will be crumbly)
* Spoon walnut mixture over top of hot pie and bake
15 minutes longer.

Easy Apple Delights

1 pkg. Pillsbury Dinner Rolls
Pinch of cinnamon
Press out each roll into square shape, add 1 tablespoon
applesauce, fold to turnover shape and bake at 400
degrees for 3 or 4 minutes

Easy Apple Tart
1 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. ground coriander
1/4 tsp. salt
6-7 cups sliced apples
1 unbaked 10" deep-dish pie shell
Streusel topping
ice cream

Combine sugar, flour, spices and salt. Stir in apples. Let stand 30 minutes.
Spoon into pastry shell; dot with margarine. Sprinkle topping over apples.
Bake at 400 d. for 50-55 minutes. If it gets too brown, cover loosely with foil.
Serve warm with ice cream.

Streusel topping:
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine
Mix or process until crumbly.

Apple Strudel
1 egg - beaten
3 teaspoons sugar
3 tablespoons unsalted melted butter
1/2 cup water
Then add and mix:
2 - 2 1/2 cups flour

This will be a soft dough.  Cover and let rise in warm place for 1 hour.

Divide into 2 parts.  Roll out on a light floured cloth.  (You can use a pillow case which has been cut open)
Dough must be very, very thin when rolling it out - almost paper thin.

Brush quite generously/heavily with unsalted melted butter. You can just put tablespoons of it on there and spread it around.  (make sure you have all these ingredients ready ahead of time)

Melted Butter
Very finely chopped pecans
Thinly sliced apples (very thin)
Crushed vanilla wafers
Angel Flake coconut

Heavily sprinkle Cinnamon first, then sugar on thin dough (you can then see how much sugar you have gotten on there if you sprinkle cinnamon on first)
Sprinkle generously with finely chopped pecans, then spread thinly sliced apples on top of this. Spreading them around evenly.

Sprinkle crushed vanilla wafers over this, and next spread the coconut over that.  Again, drizzle generously with melted butter.  This may take 3 sticks of butter or more for both pans.

Roll up by taking the cloth and gently roll till it's about 3 or so inches thick.  Place in 9 x11 pan. And brush again with butter closing the ends so stuffing doesn't fall out.

Do remaining dough the same way. (making sure the dough is very, very thin).

Cook:  350 approx. 25/30 minutes - depending on your oven. (Do not overcook) Take out and brush top with butter again and sprinkled sugar.  Cook for 5 more minutes.

Recipe is not for those watching their diet, but is out of this world. It's mouth watering though.  Wonderful when still hot.